Pumpkin Bundt Cake

MOIST | EASY-TO-MAKE

I made it and ate two slices. So YUM worthy! Definitely will be making it again! My thighs thank you for sharing the recipe! Lol. -AMANDA

With flavors of pumpkin, vanilla, cinnamon, and caramelized cookie butter, this moist Pumpkin Bundt Cake boasts a Biscoff swirl and a topping of Biscoff glaze!

Let's make it!

Ingredients

For the Cake: flour baking soda salt unsalted butter sugar eggs vanilla extract pumpkin puree sour cream cookie butter cinnamon

For the Glaze: cookie butter powdered sugar milk

Make the Batter

1.1

Whisk together the dry ingredients. In another bowl, beat together the butter and sugar until fluffy, then mix in the eggs, the pumpkin, and the vanilla.

Finish the Batter

1.2

Alternate blending in the flour mixture and the sour cream until everything is well incorporated. Pour ⅓ of the batter into the prepared pan.

Layer the  Batter

1.3

Divide another ⅓ of the batter into a separate bowl; stir in some cookie butter and layer that batter into the pan.

Ready for the Oven!

1.4

Stir cinnamon into the final ⅓ of the batter and add it to the pan as the final layer. Run a knife through the batter to swirl.

Prepare the Glaze

2

Add Biscoff and powdered sugar to a small pot set over low heat. Stir constantly until mixture is warm and smooth.

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Glaze the Cake

3

After the cake comes out of the oven, allow it to completely cool and then drizzle with the glaze.

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Serve & enjoy!!!

This Pumpkin Bundt Cake is perfect for  fall and always gets rave reviews!

for the full recipe!

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Make it soon!